1. Lipids are colorless, tasteless and odorless substances.
2. It is insoluble in water, but soluble in organic solvents (ether, chloroform, benzene, ethyl alcohol, carbontetrachloride, hexane).
3. They act as esters of fatty acids.
4. As molecular weight increases, its melting point increases (it has no specific melting point).
5. On wet analysis, fatty acids and glycerol are obtained.
6. The relative importance of lipids is less than 1 so they float in water. The relative importance of lipids is 0.86.
7. Its nature is either hydrophobic or amphiphilic.
8. They are small and have a molecular weight of less than 10,000 daltons.
9. Lipids that are liquid at normal temperature are called oils and semi-liquid or solid lipids are called fats.
10. It reacts with Sudan-III and acquires a red color. Dr. Abu Bakkar Siddiq
11. It disperses homogeneously in water.
12. Hydrolysis of lipids in the presence of alkali produces soaps.
13. Lipids are liquid and solid at normal temperature.